Tag Archives: watermelon

I was pleased to find outside the front door yesterday a package from Gwen Schock Cowherd, my cherished advisor on all foods German-from-Russia. Gwen had sent a jar of her prize-winning unfermented watermelon pickles, made in the tradition of Midwestern … Continue reading →

I first learned about watermelon’s pale-fleshed, seedy ancestor while studying traditional ways of preserving modern watermelon. Why, I wondered, do people bother to make the watermelon’s narrow inner white rind into pickles and sweet preserves when the red flesh and … Continue reading →

I didn’t invent watermelon molasses, Sara Bir informed me. At least I wasn’t the first to invent it. I’d cooked twenty pounds of watermelon into a cup of syrup because I and the rest of the family were tired of … Continue reading →